Hawaiian Chicken and Pineapple
A healthy and flavorful dish combining juicy chicken with sweet pineapple and vibrant vegetables, perfect for a balanced meal.
Equipment
- 1 Large skillet
- 1 Cutting board
- 1 Knife
Ingredients
Chicken
- 1.5 lbs boneless, skinless chicken breasts cut into 1-inch pieces
Marinade
- 0.25 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon ginger, grated
- 1 clove garlic, minced
Stir-fry
- 1 tablespoon olive oil
- 1 cup pineapple chunks
- 1 red bell pepper red bell pepper, sliced
- 1 green bell pepper green bell pepper, sliced
- 0.5 cup broccoli florets
- 2 green onions green onions, chopped
- Sesame seeds, for garnish optional
Instructions
- In a bowl, whisk together soy sauce, honey, rice vinegar, ginger, and garlic. Add chicken and marinate for at least 15 minutes, or up to 1 hour in the refrigerator.
- Heat olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through (about 5-7 minutes).
- Add pineapple chunks, red bell pepper, green bell pepper, and broccoli florets to the skillet. Stir-fry for another 5-7 minutes, until the vegetables are tender-crisp.
- Garnish with green onions and sesame seeds (if using). Serve hot over rice or quinoa.
Notes
For a spicier dish, add a pinch of red pepper flakes to the marinade.
